Carrot Cashew Curry Soup Food

CARROT AND CASHEW SOUP

Steps:

• Peel and cut the carrots into inch (1.25cm) pieces.
• Place a large soup pot over medium low heat. Add the oil and the butter to melt. Add the onion, ginger and garlic and saut for 5 minutes or until translucent and soft. Add the curry powder and saut 1 minute. Add the carrot and toss to coat in spices and cook 4 minutes.
• Add the chicken broth and cashews. Simmer until carrots are tender about 40 minutes. If soup is getting thick add some more stock or water.
• Remove from heat and blend soup until a smooth consistency is achieved.
• Season the soup with the juice of an orange and salt and pepper.
• Ladle soup into warm bowls and garnish with chives.

CARROT-GINGER-CASHEW SOUP

Steps:

• Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.

EASY CARROT CURRY SOUP

Steps:

• In a dutch oven or other large soup pot, melt the butter over medium heat and saute the onion until it is clear but not yet brown.
• Add the water, carrots, potatoes, lettuce, celery and curry powder. Simmer, covered, over medium-low heat until everything is very tender, at least 40 minutes. Let the soup cool for about 15 minutes.
• Puree in batches, and then return the pureed soup to the dutch oven (this soup freezes well at this point).
• Add the cream and salt and pepper to taste. This soup tastes good with extra black pepper.
• Heat until hot but not yet boiling.

CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA

Steps:

• Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
• Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

CARROT, LENTIL, & CASHEW SOUP

Steps:

• Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then cover and simmer over low heat for about 8 minutes, or until the carrot and lentils are soft.
• Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2-3 minutes, or until the onion is soft and browned. Add the curry paste and cilantro and cook for a further minute, or until fragrant. Scrape the mixture into the carrot and lentil mixture.
• Blend the soup until very smooth. Then return to medium heat to warm it up before serving. Season to taste with salt and and pepper. Serve garnished with coriander and a dollop of yogurt.

CREAMY CARROT WITH CURRY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

RED CURRY CARROT SOUP

Steps:

• Heat the oil in a large saucepan or stockpot.
• Add the sliced carrots (not the matchstick carrots) and ginger and sautee over medium-high heat, until the carrots are crisp-tender and lightly browned, about 6 to 7 minutes.
• Add the onion and cook until softened but not browned, about 2 minutes.
• Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
• Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
• Strain out the solids, reserving the liquid; discard the ginger.
• Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
• Return the puree to the cooking liquid.
• This can also be done with a stick blender if you have one and will be much easier- just remove the ginger and puree in the pot.
• Add the carrot matchsticks and cook until tender, about 3 minutes.
• Season with salt and pepper, to taste.
• Serve hot, garnished with the scallion, cilantro and basil.
• For Vegetarian use Vegetable stock.